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| abalone |
a large sea snail that has several shiny colors on the inside of its shell. Abalone are mollusks. People eat abalone meat and make decorations from the shells. |
| allosaurus |
any of various large meat-eating dinosaurs of the Jurassic and Cretaceous periods. |
| aspic1 |
a gelatin, usu. of meat or fish stock, used as a garnish for fish or meat or to make a mold of various foods. |
| au jus |
of meat, served in its own juices. |
| baby beef |
a beef animal of twelve to twenty months, fattened for use as meat. |
| bacon |
salted and smoked meat from the back and side of a pig. Bacon is usually cut into long, thin pieces for cooking. |
| banian |
a Hindu tradesman of a caste that does not eat meat. [1/2 definitions] |
| banyan |
a Hindu tradesman of a caste that does not eat meat. [1/2 definitions] |
| barbecue |
an outdoor party at which meat and vegetables are cooked over an open fire. [2/3 definitions] |
| baste2 |
to moisten (esp. meat) with a liquid during cooking. |
| BBQ |
abbreviation of "barbeque," a party, often held outdoors, at which meat and sometimes vegetables are roasted on a grill or spit over an open fire. |
| béarnaise sauce |
a sauce made of butter, egg yolks, shallots, vinegar, and herbs, served over meat or fish. |
| beef |
meat from a cow. |
| beef cattle |
cattle bred and raised for meat. |
| bisque1 |
a thick cream soup made with shellfish, meat, or strained vegetables. [1/2 definitions] |
| bone |
a piece of animal bone, usu. with edible meat clinging to it. [1/5 definitions] |
| boneless |
of meat or fish, with bones removed. |
| bordelaise sauce |
(sometimes cap.) a dark sauce for meat, made of stock, flour, wine, onions, and seasoning. |
| brazier2 |
a similar object with a grill on the top, used for cooking meat. [1/2 definitions] |
| brisket |
in livestock, the part of the chest adjacent to the ribs, or the meat derived from it. |
| broach |
a spit for roasting meat. [1/7 definitions] |
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